Premier Series Artisan Recipe - April 2013

“This is a recipe from my mom, Ladeen Miller,” says Nicholas Miller. “Lamb is a dish often enjoyed at our house, because one of Ladeen’s best friends, Peg Thompson, raises sheep at one of the last operating ranches in the Silicon Valley. Your Ballard Lane red wine will go well with this dish, not only standing up to the meat, but also intermingling with the multitude of herbs and spices used to season the lamb.” Ladeen's Lamb

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Ladeen's Leg of Lamb

Ingredients:
• 1 leg of lamb
• olive oil (enough to rub over lamb)
• 3 cloves garlic, pressed
• 1/2 tsp curry
• 1 tsp thyme
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 large sprig fresh rosemary
• dash of paprika
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce

Directions:
Rub lamb with olive oil. Spread on garlic, spices, onions, peppers, soy and Worcestershire sauces. Knead the mixture into the lamb. Let meat stand in refrigerator several hours to absorb flavors. When ready, place whole meat on BBQ.

Enjoy with your Ballard Lane Red.

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March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

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July 2012

June 2012

May 2012